I had never made greens before and wanted something different. A chance trip to the Dollar Store found me with a bottle of Adobo Spice and a jar of Fire-Roasted Red Peppers. I knew the strong taste of collards would stand up to these new additions - tell me what you think!
Freeze your bunches of collards! This is the secret to keeping them from being bitter. Then set out to thaw. I didn't count this in prep time. Once thawed, cut stem end from collard bunch, separate leaves and rinse each side thoroughly to remove grit. Then cut out main stem. Stack leaves and roll into a bunch. Cut across the ends making thin strips (this is called "chiffonade" cut). Set aside.
in large, deep pot, heat olive oil and add onion. Cover and cook until caramelized, stirring occasionally. Watch so they don't burn. Add pork and brown.
Then add brown sugar, vinegar, fire-roasted red pepper, red pepper flakes and all spices. Stir and taste this pot liquor, correcting balance of flavors as desired.
Add water and bring to boil. Add collards. Reduce heat and simmer 20 minutes until tender.